Noodles stuffed with WHAT!?

You can stuff noodles with ANYTHING.  I tried something new...and I thought I'd share it with you!

1/2 Cup Basil Pesto
1 TBSP of olive oil

Mix together in a bowl - set aside

1/2 Zucchini chopped
1/2 Red pepper chopped
1/4 White onion minced (chopped up real tiny)
1/4 Cup Mushrooms chopped (optional)
1 TBSP of garlic
1/2 Cup Ricotta cheese
1/2 Cup Mozzarella cheese
1 TSP Basil
Large pasta shells

Preheat oven to 350*

Cook shells accordingly

Saute the veggies with olive oil and basil
Add garlic towards end of saute-ing and turn heat up
Mix cheeses, basil pesto, and veggies

Put the mixture into the cooked shells
Place the shells into a pan that is foiled and sprayed with cooking oil
Top with extra basil pesto and cheese

Cook for about 15 minutes (or until cheese is melted/browned a little)
SERVE AND NOMZ!

Along side the shells, a tomato and mozzarella salad is good and light.  Chop fresh tomato and fresh mozzarella cheese, add a little basil and balsamic vinaigrette. toss and EAT!

Tatos on Fajitas?

When I went to Santa Fe Mexico last year - I ate breakfast burritos like it was my job.  They all had potatoes in them and they were DELICIOUS.  

So I thought to myself..."Self...Make a dinner fajita with potatoes!"  So I did.

1 Green pepper

2 Chicken breasts

2 Red potatoes

1 TSP of cilantro (fresh or sprinkle kind)

Green Chile salsa (or enchilada sauce)

Southwest Chipotle seasoning (Mrs. Dash is my hero)

1/2 red onion

Cheese

Cut chicken into thin strips and cook in the skillet with butter and southwest chipotle seasoning

Slice the green pepper and onion into thin strips

Cut the potatoes into smaller chunks

Toss all of this into a skillet with butter and saute with a little garlic

When to chicken is cooked, throw it in the veggie skillet

Put the cilantro in, turn up the heat and finish saute-ing

Warm your tortilla and fill it.  Add the green Chile sauce.

Top with cheese and sour cream....FIESTA IN YOUR MOUTH!